[Dave Burt]

Reply to this topic to post your chemistry results on the Jesse Grove Zin. YAN test numbers will also be posted under this topic.

YAN Results:
Don 210
Dave 168
Mean 189

[Don Graham]

Brix 28
Ph 3.7
TA 6.5
YAN 210

[Cindy Scott]

Friday Sept 23 2:00pm
Brix 28.6
As I am making port wine from some of the zin grapes, I removed approx. 125lbs must to another primary.
To the remaining must, I added 13 litres of acidulated water. As I didn’t know the ph/acid yesterday, I didn’t follow the common practice of adding 7 grams of tartaric acid per 1 litre of water. I added 70 grams.
9:30pm – I put a juice sample into the fridge to settle overnight for testing Saturday.
Saturday Sept 24
12:30pm
16 degrees
Brix 24.4
SG 1.103
3:00pm
Ph 3.64
Acid 7.0
Pitching D254 yeast

[Dave Burt]

Hi Cindy,
Do you have pre-adjustment numbers for TA and pH?

[Dave Burt]

Shep is taking care of our Zin so this afternoon I went over and tested some juice settled overnight and got the following pre-adjustment results:
Brix 27
pH 3.81
TA 4.5
YAN 168

My acid seems low compared with Don’s so hopefully others post here is well

[Cindy Scott]

No. I don’t have numbers prior to adding the acidulated water.
My past experience with fermenting Lodi zin, is that when the Brix is high, the acid is typically low, so I knew I was safe adding some acid with the water.

[Doug Markin]

I clarified my juice sample through a Melita coffee filter. Juice temperature 20 deg C

My numbers are as follows: S.G. 1.106, Brix 24.6 (27.8 unfiltered), pH 3.79, TA 5.5

The first thing I found this morning was a strong smell of ethyl acetate. I sprayed cap with sulphite and punched the cap down. VA smell disappeared.

[Cindy Scott]

Sunday night – cap up – starting to ferment, 20 deg C. Added first feeding (Fermaid K & O).
Monday – sweet smell all day, final numbers at end of the day were 1.090, temp 22 deg C.
Tuesday 6:30 am – woke up to garage smell of rotten egg. Garage temp was 19 deg C.
Must temp was 33 deg C. SG was 1.052. Added 2nd & 3rd feeding and 4 more cap’s of B5.
Areated the must. Added two bags of ice to the must. Pushed down every two hours.
1:00pm. Smelling much better but still detecting egg. Temp down to 28 deg C. SG 1.042. Added 12 g for Fermaid O. Punched down hourly.
7:15 pm – temp back up to 31 deg C. SG 1.030. Garage door wide open all day. Moved drum outside.
10:00pm – temp down to 28 deg C. Still slight smell of egg. Flavour ok – different than grapes for port barrel but am using different yeast for port. Moved drum back inside, left garage door partially open all night, drum beside opening.
Wednesday 5:30am – Mike couldn’t detect any egg smell in garage or in must. Temp was 32 deg C. he moved drum outside.
7:30 – temp 25 deg C. SG 1.015. I can still detect some egg. Will do more aerating today.

The zin grapes for port barrel – fermenting sweet, temperature never above 28 deg C.
Reached SG of 1.035 last night – so brandy was added, moved outside to stop ferment.
All well this morning.

[Don Gillingham]

Numbers for juice that was previously frozen. Sample settled in refrigerator and then brought back to 20C.

Brix 25.0
pH 3.83
TA 5.4

Smells clean.